ImStillMags wrote:

> Are they loin chops or rib chops? Here's a very different way of
> doing the rib chops.
>
> http://hizzoners.com/recipes/meats/2...-lam-rib-chops

I sometimes do that, they're called "alla scottadito" ("a-la burnt finger").
Googling for just "scottadito" gives a lot of interesting results. BTW lamb
is "agnello" but one can also find "abbacchio" which is a typical roman
term.
Some cooks, after the chops are cooked, wrap the protruding part of the bone
with foilto help the guests holding the very hot chops.
http://tinyurl.com/aadedxn
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin